Creamy Curry Butternut Squash Soup

This soup is cream and loaded with pungent, warm spices. It is one of the recipes I shared on my Eat Your Way to Wellness TV show. Watch the whole episode! < Click


  • 6 cups butternut squash soup (2 medium squash)

  • 8 cups broth of choice

  • 1 real sweet onion, diced

  • 3 cloves garlic, cut in half

  • 2 tbsp coconut oil

  • 2 tbsp fresh grated ginger

  • 1-2 tbsp curry powder

  • 1 lime, zest and juice

  • 1 tsp himalayan pink salt  


  • On low heat, saute onions, garlic, ginger, curry, salt together in coconut oil until onions are translucent and ginger/ garlic is golden brown.

  • Add squash and broth and simmer together until squash is tender enough to stick a fork through. About 25 minutes.

  • Remove from heat.

  • Use immersion blender to blend together. BE CAREFUL! Your soup is hot.

  • Portion out about 1 cup of soup in a bowl.

  • Top with a squeeze of lime, a dollop of plain coconut yogurt, and pumpkin seeds.

  • Eat warm!

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